Instant Pot® Chana Masala recipe

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Ingredients

1 cup brown basmati rice
2 teaspoons cumin seeds
1 teaspoon amchur (dried mango powder)
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon ground turmeric
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 cup dried chickpeas
2 cups water
1 tablespoon olive oil
1 onion, diced
1 carrot, diced
1 bay leaf
1 clove garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 green Thai chile, minced
3 Roma tomatoes, diced
2 tablespoons tomato paste
1 ¼ cups water
½ cup cilantro, chopped

Nutrition Info

228 calories
carbohydrate: 41.8 g
cholesterol: : -
fat: 5.4 g
fiber: 6.2 g
protein: 6.6 g
saturatedFat: 0.6 g
servingSize: -
sodium: 28.9 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse rice in plenty of cold water. Put into a small, oven-safe dish that will fit inside a multi-functional pressure cooker (such as Instant Pot®). Cover with water and set aside.

  2. Combine cumin seeds, amchur, coriander, garam masala, paprika, turmeric, pepper, and ground cayenne in a small bowl for the spice mix. Set aside.

  3. Pour chickpeas into the cooker and cover with 2 cups cold water. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Manually release any remaining pressure, about 5 minutes. Unlock and remove the lid. Remove the chickpeas, reserving cooking liquid.

  5. Place oil in the pot and select Saute function. Add onion, carrot, and bay leaf, cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in spice mix, garlic, ginger, Thai chile, and 1/4 cup of the reserved chickpea liquid, saute until fragrant, about 1 minute. Cancel Saute function.

  6. Mix in chickpeas and remaining liquid, tomatoes, and tomato paste. Place a trivet inside.

  7. Drain rice and return to the dish. Cover with 1 1/4 cups fresh water. Place the dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

  8. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.

  9. Carefully lift out the rice, fluff with a fork. Remove the trivet and bay leaf. Use an immersion blender to blend just a small amount of chickpeas to create a creamy texture, 2 to 3 pulses on high speed.

  10. Evenly distribute rice and chana masala among 5 plates. Top with chopped cilantro.

Recipe Yield

5 servings

Recipe Note

Savory vegan chickpea stew with Indian flavors. Cooking the rice inside in a “pot-in-pot” method gives you a complete meal without dirtying up the kitchen.

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